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Ingredients

• 2 quarts (8 cups) low-sodium chicken broth
• 2 teaspoons kosher salt
• 2 medium heads fennel, coarsely chopped
• 2 large yellow onions, quartered
• 1 (7-pound) chicken, rinsed, giblets and neck discarded
• 1 3/4 sticks (14 tablespoons) butter, plus more for buttering the dish
• 2 pounds cremini mushrooms, thinly sliced
• 1 1/2 cups half-and-half
• 2 cups whole milk
• 1 medium leek, halved lengthwise, rinsed, and thinly sliced
• 4 medium garlic cloves, roughly chopped
• 1/2 cup all-purpose flour
• 1 teaspoon hot sauce (such as Tabasco)
• 1/4 cup freshly grated Parmigiano-Reggiano cheese (1/2 ounce)
• 1 cup grated Emmentaler cheese (2 1/2 ounces)
• 1 tablespoon chopped fresh thyme leaves
• 1 (9-ounce) package frozen quartered artichoke hearts, such as Birds Eye brand (about 3 cups), or cooked fresh artichoke hearts
• 1/2 cup plain dry breadcrumbs

Description

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